Did you know that you can make a refrigerator jam in about 5 minutes? It’s so quick. Canning jam becomes tricky or problematic when you don’t use sugar or greatly reduce the sweetener with only honey. But a way to get around that is with refrigerator Jams. They don’t last as long as a canned jam (because they are only preserved by the refrigerator), but this recipe makes a little over a cup of jam so it isn’t going to last long in the fridge before it gets eaten anyways.
The key with this recipe is the chia seeds. They thicken the fruit to make jam. And the jam has the wonderful texture from the chia seeds. But chia seeds do whey more than just thicken things. They are a wonderful source of Omega-3’s and convert well into Omega-3 in our bodies. They are also a great source of fiber and keep the gut healthy (or should I say things moving well?).
I have one word of caution when using this recipe… check your teeth after eating. The chia seeds get stuck easily!
Ingredients
1/4 cup water
1/4 cup birch xylitol
1 cup frozen raspberries, just starting to thaw
3 Medjool dates, pits removed
3 Tablespoons chia seeds
Directions
- In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
- In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
- Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
- Place in the refrigerator for at least 2 hours to set the jam
Use in Cashew Thumbprint Cookies or to top a cheesecake or cheese. You can also use it on grain-free bread or crackers!!
- 1/4 cup water
- 1/4 cup birch xylitol
- 1 cup frozen raspberries, just starting to thaw
- 3 Medjool dates, pits removed
- 3 Tablespoons chia seeds
- In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
- In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
- Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
- Place in the refrigerator for at least 2 hours to set the jam
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